2013-11-03

This is a reduced-sodium version of harusame to komatsuna no itameni (saute-simmered mung bean vermicelli and komatsuna) with a different vegetable. While I cut back on both oyster sauce and tobanjan chili bean paste, I added taka no tsume red chili pepper, Shaoxing wine and a small amount of shiokoji salted rice malt to achieve the right spiciness, saltiness and umami. It’s as tasty as the original recipe!